It wouldn’t be fall without pumpkin spice, right? McCormick’s created their original Pumpkin Spice Blend in 1934, but the Pumpkin Spice Frenzy really took off around 2003 when Starbucks introduced the Pumpkin Spice Latte.
This Pumpkin Spice Blend recipe is my recommendation for the fall-flavor spice blend, but so much comes down to personal preference. The key benefit of making your own spice blends is how easily you can adjust the amounts of the ingredients based on your individual taste. Homemade spice blends also cost less then store-bought when purchasing the individual ingredients in bulk.
Bakers tips for Pumpkin Spice Blend:
Cinnamon is the foundation of the flavor:
My recipe starts with a base of good quality cinnamon and then I add in a bolder blend of other traditional spices ginger, nutmeg, clove and allspice. You can choose to add a little more or less of these four spices to suit your taste buds.
The best spices make the best-tasting spice blends:
I prefer to purchase spices pre-ground in bulk. My favorite spices are Frontier Spices all natural and organic if available. My favorite bulk spices are Frontier organics which you can order direct from them or find in bulk at natural food stores. They are typically more potent than the average spices on conventional grocery store shelves.
Keep your mix in a small mason jar and store for up to one year.
Pumpkin Spice Blend
- 3 T. cinnamon
- 1 T. ginger
- 1 1/2 tsp. nutmeg
- 3/4 tsp. clove
- 1/4 tsp. allspice
- Mix together and store in mason jar or sealed container for up to 1 year.